Fennel and Sausage Risotto
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Pink Roasted Loin of Mouflon
The mouflon, a type of wild sheep, was introduced to Burgenland in Austria by aristocratic hunters, and today gourmets can enjoy its outstandingly fine and tender meat. If you can't get mouflon, just use quality lamb or mutton.
For the mouflon loin
| Ingredients (6 servings) | ||
|---|---|---|
| 1.5 | kg | mouflon (or lamb/mutton) loin |
| 8 | juniper berries, finely chopped | |
| salt | ||
| pepper | ||
For the sauce
| Ingredients (6 servings) | ||
|---|---|---|
| 1 | kg | game bones, coarsely chopped |
| 75 | g | parsley root, chopped |
| 75 | g | celery, chopped |
| 150 | g | carrot, chopped |
| 100 | g | leek, sliced |
| 1 | tablespoon(s) | lard |
| 1 | tablespoon(s) | clarified butter (or vegetable oil) |
| 2 | red onions, chopped | |
| 3 | handful | garlic, chopped |
| 1 | bunch | lemon thyme (or 1 bunch thyme and a grating of unwaxed lemon zest) |
| 2-3 | stalk(s) | parsley, chopped |
| 5 | juniper berries, chopped | |
| 3 | bay leaves | |
| 1 | tablespoon(s) | cranberry sauce |
| 350 | ml | red wine |
| 250 | ml | beef stock |
| 125 | ml | whipping cream |
| 125 | ml | sour cream |
| olive oil | ||
| salt | ||
| pepper | ||
- Preheat the oven grill to its highest setting.
- Season the loins with salt and pepper and rub with the chopped juniper berries. Set aside.
- For the sauce, place the game bones in a roasting tin and grill for 30 minutes, turning several times, until well browned.
- Meanwhile, heat the lard and clarified butter/oil in a large, deep, heavy-based pan with a lid over a high heat. Fry the vegetables for 10 minutes, until beginning to soften.
- Reduce the heat, add the onion and garlic and fry for a further 7 minutes. Add the herbs and spices and the cranberry sauce. Pour in the wine and stock and add the roasted bones.
- Stir, scraping up any browned bits from the base of the pan, season lightly and simmer, covered, over a low heat for 1 hour, adding a little water if necessary.
- Remove the bones and bay leaves (discard), pour in the cream and sour cream and bring to a simmer. Use a hand-held blender to blend to a smooth purée.
- Pass through a sieve if necessary, season to taste and keep warm.
- For the mouflon, preheat the oven to 120°C. Heat the olive oil in a large, heavy-based ovenproof frying pan. When hot, add the loins and sear on all sides until browned all over (about 8 minutes).
- Transfer to the oven and cook for about 10 minutes (for pink), or until cooked to your liking.
- Take out, covered with baking paper, and leave to rest for at least 8 minutes. Slice on the diagonal into into 1.5cm thick slices.
- Serve with spaetzle or fried potato noodles and red cabbage.
